Hi All, A few weeks back I asked for a pistachio cake recipe which very nicely the list posted several selections. I wanted to duplicate a recipe my Mom used to make.
In the recipes that were posted, I found some of the quantities of ingredients given were a little sketchy, and even though this is a super easy to make cake that turns out a delicious cake, I’m reposting my revision with notes and exact brands of what I used. It was dessert at yesterday’s Easter dinner and it seemed like a big hit with my family – they even asked me for the recipe! I hope this is helpful to those who are interested in making it. So here it is again ... St. Patrick's Day Pistachio Cake With Whipped Pistachio Frosting This will produce a light green color cake and light green frosting. If you choose to bake your cake in a bunt pan, this could be made as a Christmas dessert since it looks like a wreath – perhaps top with red cherries for a Christmas theme. Even if left plain with only the pistachio frosting, its perfect for a spring dessert on St. Patrick’s Day or even Easter. Ingredients for Cake: 1 16 Oz. White Cake Mix (any brand) 1 3.5 Oz. package instant pistachio pudding mix. 1 c. oil (Vegetable or Canola oil). 1 c. water 3 eggs No Stick Spray 1 Tsp Vanilla Extract (optional) 1/2 c chopped walnuts (optional) Eileen’s Note: For the white cake mix I used “1 15.25 Oz. (432G) Pilsburry Moist Supreme Cake Mix, white.” For the Pistachio pudding I used “1 3.4 Oz. (96g) Jell-o Pudding & Pie Filling, Instant Pistachio.” I used ½ C water & ½ C fat free milk instead of just 1 c water. Additionally, I added 1 tsp vanilla extract & ½ cup chopped walnuts that were not in the original recipe. I used a bunt pan and baked at 350 degrees for 40 mins at which point cake was totally baked through. Cake Directions: Preheat oven to 350 degrees. Grease either a 9 X 13” pan or a bunt pan and set aside. Combine dry cake mix & instant pudding mix in a bowl, mixing well. Add the oil, water and eggs. Mix well. Finally stir in the chopped nuts and add vanilla if the mixture needs more moisture. Pour mixture into baking pan and bake at 350 degrees for 30-40 minutes. Check if done by inserting tooth pick in center of cake; if toothpick comes out clean cake is done, if not place back in oven for some additional baking. Let cool 10-20 mins before removing from pan. Let cake cool thoroughly before frosting. Ingredients for Pistachio FROSTING: 8 oz. Cool Whip topping 1 3.5 Oz (96G) package Pistachio instant pudding mix 1 c. milk Eileen’s Note: Again, for the Pistachio pudding I used “1 3.4 Oz. (96g) Jell-o Pudding & Pie Filling, Instant Pistachio.” I used the Store’s brand of whipped topping, as well as fat-free milk. Pistachio Frosting Directions: Combine all ingredients in a large bowl. Beat on low 1 min. Then, beat on medium speed additional 2 mins, being sure to mix well. Spread over cooled cake. Keep refridgerated. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
